Lentils And Chard

• 2 tablespoons extra virgin olive oil, divided
• 1/2 cup diced shallot
• 2-3 sprigs fresh thyme
• Kosher or sea salt
• 1 cup dried lentils (I like Puy, Beluga, or Spanish Pardina lentils, but you can use regular green lentils as well)
• 1 cup water
• 1 cup dry red wine
• 1-2 cloves garlic, peeled and smashed
• a pinch of red chile flakes
• 1 bunch regular, red, or rainbow chard
• a splash of Sherry vinegar

1. Warm 1 tablespoon of the olive oil in a small pot over medium heat. Add the shallot, thyme, and a pinch of salt and cook until softened. Add the lentils and stir to coat with oil. Cook for a minute before adding the water and wine. Cover and reduce the heat to low, then continue cooking until the lentils are tender and have absorbed all of the liquid, about 20-30 minutes.
2. Rinse the chard well to remove any grit. Fold the leaves over so that the center stem is on the outside, and making a v-shaped cut, separate the stems from the leaves. Trim the very bottoms of the stems and discard, and then slice the stems very thinly on the bias. Fold the chard leaves in half, roll them up cigar-style, and slice into 1/2- to 1-inch ribbons.
3. Add the remaining tablespoon of olive oil to a saute pan and warm over medium heat. Add the red chile flakes and garlic and cook just until fragrant. Add the chard stems and a pinch of salt, stir to coat them with oil, and cook for 2-3 minutes. Add the sliced chard leaves and another pinch of salt and toss. Cook until they're just wilted, then remove them from the heat. Remove the thyme sprig from the cooked lentils, then combine the lentils and chard in a serving bowl and drizzle with a little sherry vinegar, stirring gently to combine.

extra virgin olive oil, shallot, thyme, kosher, dried lentils, water, red wine, garlic, red chile, regular, sherry vinegar

Taken from food52.com/recipes/2350-lentils-and-chard (may not work)